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Dulce de leche, known in Chile as manjar Mote con huesillo. Chilean cuisine [1] stems mainly from the combination of traditional Spanish cuisine, Chilean Mapuche culture and local ingredients, with later important influences from other European cuisines, particularly from Germany, the United Kingdom and France. The food tradition and recipes in ...
Pages in category "Chilean desserts" The following 6 pages are in this category, out of 6 total. This list may not reflect recent changes. A. Alfajor; C. Churro;
Cuchuflí (known as cubanitos in Argentina) is a popular sweet food in Chile and Argentina. Similar to barquillos, they are tubular-shaped desserts made from sugar, egg whites, flour, butter, and vanilla that are often filled with dulce de leche or other sweet fillings. [1]
The second type of alfajor, considered the true traditional alfajor of the country and known as "chilean alfajor", is mainly prepared in the southern areas of Chile. Unlike the traditional alfajores of corn flour, it stands out because it is prepared with two hojarascas (kind of thin and firm cookie) that, since they are previously baked ...
A conejito with powdered sugar on top. Conejos, Conejitos, or Conejitos chilenos (all in plural form) are traditional Chilean pastry similar to berliner, in that they are filled with crème pâtissière (), but not fried.
Mote con huesillo is a traditional Chilean summer-time drink often sold in street stands or vendor carts. It is a non-alcoholic beverage consisting of a sweet clear nectar-like liquid made with dried peaches (huesillo) cooked in sugar, water and cinnamon, and then once cooled, mixed with fresh cooked husked wheat berries (mote). [1]
Kuchen was introduced into Chilean cuisine when German immigrants settled southern Chile in the 1850s. Kuchen in Chile usually have fruits, such as apples, strawberries or murtas. Nontraditional Chilean Kuchen with walnuts are sometimes offered. Now Kuchen are found in many Chilean bakeries and in many of the larger supermarkets.
The filling, known as "pino", contains minced beef cooked with onions, paprika, other spices, and sometimes chicken, is also used as a filling for traditional Chilean empanadas. [5] The pino is laid in the bottom of the paila with slices of hard boiled egg, olives and raisins.